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Swiss Meringue for Pies

This fluffy cooked meringue makes the best pie topping. It is easiest to beat the mixture with an electric mixer fitted with the whisk attachment.

Recipe information

  • Yield

    makes enough for high topping for 1 pie or low topping for 2 pies

Ingredients

7 large egg whites
3/4 cup sugar
1/4 teaspoon salt

Preparation

  1. Combine the egg whites, sugar, and salt in a heatproof bowl. Set over a pan of simmering water; beat with a whisk until warm and the sugar is dissolved. Remove the bowl from the heat; beat until stiff peaks form. Use immediately.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsFrostingDessertEggSwissEuropeanDairy FreeGluten FreeNut FreeVegetarianEasyQuickSimmerStand MixerCookbooks
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